What to buy for a fermentation workshop

A fermentation workshop needs more than vegetables and jars. You will need enough tools for each workstation, suitable containers for participants to take home, and serving items for tastings and drinks. Check your existing stock before shopping, especially preserving jars, fermentation weights, thermometers and kitchen scales. Buy perishable ingredients close to the workshop date, then wash and portion them only after registrations and dietary requirements are confirmed.

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What to bring

Grouped the way you'd shop for it, with quantities.

Furniture

Work tablesqty 6
Chairsqty 36
Welcome table
Waste binsqty 4

Tableware

Platesqty 40
Bowlsqty 40
Drinking glassesqty 50
Coffee cupsqty 40
Cutlery setsqty 40
Serving spoonsqty 8

Kitchen

Cutting boardsqty 12
Paring knivesqty 12
Mixing bowlsqty 12
Measuring cupsqty 6
Kitchen scalesqty 6
Gratersqty 12
Pliersqty 6
Ladlesqty 6

Equipment

Glass preserving jarsqty 40
Kombucha bottlesqty 12
Fermentation weightsqty 40
Hot platesqty 2
Large cooking potsqty 2
Coolersqty 3
Water tapsqty 2
Thermometersqty 6
Kitchen timersqty 6
Cable reelsqty 2

Catering

Coffee machinesqty 2
Teapotsqty 3
Thermos flasksqty 4
Serving traysqty 6
Soup potsqty 2
Groceries
- White cabbage - 8 kilos
- Chinese cabbage - 6 kilos
- Carrots - 5 kilos
- Rettich - 3 kilos
- Red onion - 2 kilos
- Spring onions - 12 bunches
- Garlic - 12 bulbs
- Fresh ginger - 1,5 kilo
- Red peppers - 500 grams
- Lemons - 20 pieces
- Cucumbers - 5 kilos
- Bell peppers - 3 kilos
- Fresh coriander - 12 bunches
- Fresh dill - 6 bunches
- Fresh mint - 6 bunches
- Apples - 5 kilo
- Grapes - 3 kilos
- Non-iodized salt - 3 kilos
- Sea salt - 1 kilo
- Sugar - 2 kilos
- Black pepper - 250 grams
- Chili flakes - 250 gram
- Paprika powder - 250 gram
- Cumin - 150 gram
- Turmeric - 150 grams
- Rice flour - 1 kilo
- Fish sauce - 3 bottles
- Soy sauce - 2 bottles
- Rice vinegar - 2 bottles
- Olive oil - 2 bottles
- Vegetable broth - 2 liters
- Lentils - 2 kilo
- Chickpeas - 2 kilo
- Coconut milk - 8 cans
- Bread - 8 loaves
- Hummus - 2 kilos
- Vegan cream cheese - 1 kilo
- Mixed nuts - 1 kilo
- Kombucha starter - 6 liters
- Kombucha SCOBY - 12 pieces
- Black tea - 3 packs
- Herbal tea - 3 packs
- Coffee - 3 packs
- Oat milk - 8 liters
- Semi-skimmed milk - 6 liters
- Sparkling water - 12 bottles
- Still water - 12 bottles
- Apple juice - 6 liters
- Ginger beer - 6 liters
- Paprika chips - 6 bags
- Plain chips - 6 bags
- Paper towels - 8 rolls
- Toilet paper - 24 rolls
- Dish soap - 3 bottles
- All-purpose cleaner - 3 bottles
- Disinfectant - 3 bottles
- Garbage bags - 50 pieces
- Aluminum foil - 3 rolls
- Cling film - 3 rolls
- Baking paper - 2 rolls

Decorations

Name badgesqty 40
Tableclothsqty 6
Information boardsqty 6

Cleaning

Washing-up tubsqty 3
Cleaning spongesqty 12
Cleaning clothsqty 20
Mopqty 2
Bucketsqty 3

Safety

Disposable glovesqty 200
Apronsqty 40
Safety gogglesqty 12

Paper goods

Worksheet instructionsqty 40
Storage instructionsqty 40
Labelsqty 120
Waterproof markersqty 12

Tips

Plan one complete workstation for every small group, including a cutting board, paring knife, mixing bowl, measuring cup and kitchen scale. This prevents participants from waiting to weigh or prepare ingredients.
Buy or reserve enough glass preserving jars for each participant or group, plus a few extras for breakage. Keep at least 10% spare containers and fermentation weights available.
Check jar sizes before buying vegetables, herbs and other ingredients. Ingredients that fit comfortably into the containers are easier to press down and leave less unused produce.
Do not leave drinks and tasting items until the workshop day. Chill water, kombucha and other drinks in advance, and provide separate plates, bowls, glasses, cups and cutlery for sampling.
Check expiry dates and test equipment at least 2 days before the session. Thermometers, kitchen timers, hot plates, coffee machines and cable reels are easy to overlook when the main focus is on ingredients.

Frequently asked questions

What do I need for a fermentation workshop?: You need fresh vegetables and herbs, glass preserving jars, fermentation weights, kitchen scales, cutting boards, knives, mixing bowls, measuring cups, graters, thermometers and timers. Add serving items, drinks, hygiene supplies and enough tables and chairs for the participants.
How many fermentation jars do I need per person?: Plan one jar per participant for a hands-on workshop, plus at least 10% extra for breakage or last-minute registrations. For 20 participants, prepare 22 jars and matching fermentation weights.
When should I buy ingredients for a fermentation workshop?: Buy fresh vegetables and herbs 1 to 2 days before the workshop so they remain firm. Check stock, expiry dates and equipment at least 2 days beforehand, and portion the ingredients only after the final participant list is known.
What equipment should each fermentation station have?: Give each station a cutting board, paring knife, mixing bowl, measuring cup and kitchen scale. Add a grater where recipes require one, and provide shared thermometers, timers, ladles or serving spoons if you do not have enough for every group.

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